Slow Cooker Chicken Fried Rice
Dive into a bowl of wholesome goodness with our Slow Cooker Chicken Fried Rice! Packed with tender chicken, vibrant veggies, and a hint of soy sauce, this protein-rich delight simmers to perfection while you go about your day. Ideal for meal prep, it's a flavorful and satisfying dish that will keep you coming back for seconds!
Prep
15
min
Cook
180
min
Serves
10
people
Level
intermediate
📝 Ingredients
Shopping List
- 60 oz (1.7 kg) chicken breast
- 1 tbsp (15 ml) chili crisp
- 6 units eggs
- 20 g fresh green onions
- ½ cup (118 ml) frozen veggies
- 2 tbsp (30 ml) ground meatd garlic
- 2 tbsp (30 ml) sesame seeds
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- 40 oz (1.13 kg) cooked white rice
- garlic salt (to taste)
- honey (to taste)
- ketchup (to taste)
- 10 tbsp (148 ml) light mayo
- onion powder (to taste)
- rice vinegar (to taste)
- sesame oil (to taste)
- smoked paprika (to taste)
- 4 tbsp (59 ml) soy sauce
- sriracha (to taste)
- sugar (to taste)
👨🍳 Instructions
- 1
Add diced chicken breast and all other ingredients (except for the frozen veggies, cooked eggs, and rice) to a slow cooker and mix well.
- 2
Cook on high for about 3 hours.
- 3
Prepare the Yum Yum sauce by mixing light mayo, ketchup, rice vinegar, garlic salt, sugar, smoked paprika, onion powder, and black pepper in a bowl until smooth.
- 4
Combine day-old cooked rice with soy sauce and sesame oil until it changes color.
- 5
Once the chicken is ready, add in the frozen veggies, cooked eggs, and the rice mixture.
- 6
Cook for an additional 30 minutes.
- 7
Top with sesame seeds and fresh green onions before serving.
💡 Pro Tips
- ✓Use day-old rice that's been refrigerated because the starches retrograde and firm up, preventing mushy texture when reheated in the slow cooker's moist environment.ingredient24-hour refrigeration
- ✓Add frozen vegetables in the final 30 minutes to maintain their cellular structure - longer cooking breaks down cell walls and creates mushy texture due to excessive moisture release.timing30 minutes final stage
- ✓Cook chicken to exactly 165°F internal temperature after 3 hours on high, as slow cookers typically reach 200-212°F and overcooking will cause protein fibers to expel moisture and become stringy.technique165°F internal temp
- ✓Mix rice with soy sauce and sesame oil separately before adding to prevent the rice from absorbing too much liquid from the slow cooker and becoming gummy from excess starch release.technique
- ✓Keep the slow cooker lid on during cooking to maintain the 200°F steam temperature needed for proper protein breakdown - lifting releases steam and drops internal temperature by 15-20°F.equipment15-20°F temperature drop
Share this recipe
Prep
15
min
Cook
180
min
Serves
10
people
Level
intermediate
Share this recipe
Slow Cooker Chicken Fried Rice
Dive into a bowl of wholesome goodness with our Slow Cooker Chicken Fried Rice! Packed with tender chicken, vibrant veggies, and a hint of soy sauce, this protein-rich delight simmers to perfection while you go about your day. Ideal for meal prep, it's a flavorful and satisfying dish that will keep you coming back for seconds!
📝 Ingredients
Shopping List
- 60 oz (1.7 kg) chicken breast
- 1 tbsp (15 ml) chili crisp
- 6 units eggs
- 20 g fresh green onions
- ½ cup (118 ml) frozen veggies
- 2 tbsp (30 ml) ground meatd garlic
- 2 tbsp (30 ml) sesame seeds
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- 40 oz (1.13 kg) cooked white rice
- garlic salt (to taste)
- honey (to taste)
- ketchup (to taste)
- 10 tbsp (148 ml) light mayo
- onion powder (to taste)
- rice vinegar (to taste)
- sesame oil (to taste)
- smoked paprika (to taste)
- 4 tbsp (59 ml) soy sauce
- sriracha (to taste)
- sugar (to taste)
👨🍳 Instructions
- 1
Add diced chicken breast and all other ingredients (except for the frozen veggies, cooked eggs, and rice) to a slow cooker and mix well.
- 2
Cook on high for about 3 hours.
- 3
Prepare the Yum Yum sauce by mixing light mayo, ketchup, rice vinegar, garlic salt, sugar, smoked paprika, onion powder, and black pepper in a bowl until smooth.
- 4
Combine day-old cooked rice with soy sauce and sesame oil until it changes color.
- 5
Once the chicken is ready, add in the frozen veggies, cooked eggs, and the rice mixture.
- 6
Cook for an additional 30 minutes.
- 7
Top with sesame seeds and fresh green onions before serving.
💡 Pro Tips
- ✓Use day-old rice that's been refrigerated because the starches retrograde and firm up, preventing mushy texture when reheated in the slow cooker's moist environment.ingredient24-hour refrigeration
- ✓Add frozen vegetables in the final 30 minutes to maintain their cellular structure - longer cooking breaks down cell walls and creates mushy texture due to excessive moisture release.timing30 minutes final stage
- ✓Cook chicken to exactly 165°F internal temperature after 3 hours on high, as slow cookers typically reach 200-212°F and overcooking will cause protein fibers to expel moisture and become stringy.technique165°F internal temp
- ✓Mix rice with soy sauce and sesame oil separately before adding to prevent the rice from absorbing too much liquid from the slow cooker and becoming gummy from excess starch release.technique
- ✓Keep the slow cooker lid on during cooking to maintain the 200°F steam temperature needed for proper protein breakdown - lifting releases steam and drops internal temperature by 15-20°F.equipment15-20°F temperature drop